Method:
Add all ingredients (except semolina) into a food processor bowl and knead for 3-4 mins.
The dough will be extremely sticky. Don’t add more flour.
Transfer to a large oiled bowl and leave aside for 1-2 hrs or until doubled in size.
Meanwhile prepare 2 trays and line with parchment paper. Oil the paper nicely and sprinkle semolina liberally.
Punch down dough slowly and transfer to a lightly floured surface.
Divide into two (use a knife) and again each into two and again into two and continue to divide till you get total 16 balls. This way you will end up getting almost same size balls.
Roll each ball and slightly flatten with your palm. Place on the semolina sprinkled sheet and sprinkle some more semolina on top. Repeat with the rest.
Keep it covered for 20-30 mins.

Place a griddle / nonstick pan/tawa on lower than medium heat. Lightly oil the pan and sprinkle some semolina. Transfer the muffins on to the pan with a spatula. Accommodate 3-4 in the pan. No need to wait for the pan to heat up.
Cook for 7-10 mins and flip over. Cook for another 7-10 mins. Give it a gentle press with the spatula once.

Both sides will become golden in colour and center should be cooked. Transfer to a cooling rack. Repeat to cook the rest.
Break open one and see if inside is cooked to adjust your cooking time. Alternately you may keep your oven preheated. Once both sides are browned, pop into the oven for 5 mins to complete the cooking process. (I cooked all on stovetop only).
Serve warm or cold. Store leftovers in refrigerator or freezer.
It seems you don’t use a knife to cut the muffin, use a fork to poke all around and split open. Toast the cut sides until lightly browned.
Make delicious English egg muffin or spread jam and enjoy!